Sweet Potato Rounds With Herbed Ricotta, Walnuts And Cranberries

Happy New Year! I had hoped to update the blog with lots of fun Holiday posts over the last few weeks, but ran into some unexpected health issues…and spent much more time at the ER over the holiday than I wished! I am on the rebound (regaining my strength, energy, and appetite) so I wanted to share a tasty “first of 2015” recipe!

These cinnamon roasted sweet potato rounds with herbed ricotta, walnuts, cranberries, and honey make for a great appetizer, snack or side dish. Best of all, the recipe is really easy! Eat them with your hands, a fork & knife, or fold them in half and you have a swanky root vegetable taco!

What you will need:

Ingredients

1 large sweet potatoes, sliced in ¼-inch rounds

Olive oil

Ground cinnamon

Herbed Ricotta:

1 cup whole milk ricotta cheese

1-½ teaspoons Italian seasoning

1 tablespoon honey

¼ teaspoon sea salt

For Serving:

1 cup raw walnuts, roasted and chopped

¾ cup dried cranberries

honey

To get from A to B:

ü Add all of the ingredients for the herbed ricotta to a small bowl and stir well.

ü Preheat the oven to 400 degrees. Add the sweet potato slices to a large mixing bowl and drizzle with olive oil.

ü Sprinkle sea salt and ground cinnamon over rounds. Rub the oil and seasoning on both sides of the sweet potato rounds. Arrange rounds on a large baking sheet. Bake for 20 minutes. Flip the rounds, then bake for another 20 minutes, or until rounds are cooked through and crispy on the edges

ü Spread walnuts on a baking sheet. 10 minutes before the potato rounds are finished cooking, place the walnuts in the oven to roast.

ü Remove sweet potato rounds and walnuts from the oven. Place walnuts on a cutting board and chop.

ü Place oven on high broil setting. Place a dollop of ricotta on each sweet potato round and place in the oven for 2 minutes, just until ricotta is melty and warm.

ü Add chopped walnuts and dried cranberries to the rounds.

Drizzle with honey and enjoy!